Potato Leek Soup
This easy recipe for Potato Leek Soup uses fresh, simple ingredients to create this smooth, creamy, and comforting dish in under an hour.
Equipment
- Immersion (stick) blender
Ingredients
- 3 leeks white and light green parts only, thinly sliced
- 2 pounds (900 g) potatoes See note 2, peeled and chopped into 1-inch pieces
- 3 tablespoons (39 g) butter
- 3 cloves garlic peeled and minced
- 6 cups (1.5 liters) vegetable or chicken stock
- ½ cup (240 ml) heavy cream double cream in the UK
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 sprigs fresh thyme
- Optional for garnish: chopped chives croutons
Instructions
- In a Dutch oven, melt the butter over medium heat. Add the sliced leeks and minced garlic. Sauté until the leeks are soft but not browned, about 10 minutes.
- Add the chopped potatoes, fresh thyme, salt, and pepper to the pot. Pour in the stock, ensuring that the potatoes are completely covered (add more stock if necessary).
- Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and cook for 20 minutes, or until the potatoes are soft.
- Remove the pot from heat. Discard the thyme sprigs. Use an immersion blender to blend the soup until smooth. Be careful not to over-blend, as this can affect the texture.
- Stir in the heavy cream and adjust the salt and pepper according to your taste.
- Serve the soup warm in bowls. Garnish with chopped chives and croutons if desired.
Notes
- To Prep the Leeks: It's important to wash the leeks very well, as their layers will hold on to dirt from the growing process. I like to thinly slice the white and light green parts only of the leek, then rinse the slices in cold water to remove any grit. You can toss the tough dark green tops of the leeks, or save them to add flavor to your next batch of vegetable stock.
- Potato Choice is Important: While you can technically use any kind of potato to make potato leek soup, I suggest that you choose an all-purpose potato such as Yukon Gold. Russet potatoes can be used, but they will make the soup thicker, so you may need to adjust the amount of liquid.
- Don't Blend Too Much: Use a hand blender, and blend only enough to make the soup smooth. Overmixing will make this soup sticky and unpleasantly textured.
- To Make Dairy-Free Soup: Omit the heavy cream, or replace it with canned coconut milk or cream. Even without any milk, the soup will still be delicious and creamy from the potatoes.
- Serving Size: This recipe will serve 8 as an appetizer or 4-6 as a main dish.
- To Store: The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat gently before serving to maintain the creamy texture.
Nutrition
Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 1014mg | Potassium: 559mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 27mg | Calcium: 47mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/potato-leek-soup/